Summer Fruit Shortcakes with Maple Cream

 

3

cups summer fruit (such as sliced strawberries, diced peaches, raspberries or blueberries)

1

tablespoon maple-flavored syrup

1 3/4

cups Gold Medal® all-purpose flour

2

tablespoons granulated sugar

2

teaspoons baking powder

1/2

teaspoon salt

1/3

cup reduced-fat margarine

1/2

to 2/3 cup fat-free (skim) milk

1/3

cup whipping cream

2

tablespoons powdered sugar

1

container (6 oz) Yoplait® Light Fat Free very vanilla yogurt or Yoplait® Original 99% Fat Free French vanilla yogurt

3/4

teaspoon maple flavor

• 1 In large bowl, stir together fruit and maple syrup. Let stand about 1 hour until fruit becomes juicy.
• 2 Heat oven to 450°F. Spray large cookie sheet with cooking spray. In medium bowl, stir together flour, granulated sugar, baking powder and salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended.
• 3 Drop dough by 8 spoonfuls about 2 inches apart onto cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
• 4 In small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Gently fold in yogurt and maple flavor. (Refrigerate until ready to serve.)
• 5 Split shortcakes horizontally in half while warm. Place about 1/4 cup fruit and 1 tablespoon Maple Cream on bottom half of each shortcake. Add shortcake tops. Top each with additional fruit and 1 tablespoon Maple Cream.